Topping:

1/2 cup of brown sugar

2 tablespoons of butter

1/2 tsp. cinnamon

Mix flour, sugar, baking powder, baking soda, salt, cut in butter until mixture resembles fine crumbs. In a small bowl combine yogurt, eggs, and orange rind. Add to flour mixture. Stir until just combined. Gently fold in blueberries. Top with topping, bake at 400 degrees for 20 to 25 minutes.

These are yummy!!

Christine

Marlene’s Blueberry Squares

2 cups blueberries

1/2 cup sugar

2 Tbsp cornstarch

1/4 cup water

1 Tbsp lemon juice

Oatmeal Crust and Topping

11/2 cups rolled oats

1 cup all purpose flour

3/4 cup packed brown sugar

11/2 tsp baking powder

Pinch salt

1 cup margarine, melted

Mix above crust & topping ingredients. Divide in half. Take an 8 inch square pan & put a layer of crust along bottom of pan, using 1/2 of mixture. On stove top (medium heat) put sugar & cornstarch; stir. Mix in water. Add blueberries & lemon juice. Allow to bubble for approx 3 minutes. Pour over crust. Take remaining oatmeal mix and spread on top.

Bake in oven at 350 F for 40 to 45 minutes or until golden brown.

Kim’s Blueberry Oatmeal Squares

2 1/2 cups (625 ml) rolled oats (not instant)

1 1/4 cups (300 ml) all purpose flour

1 tbsp (15 ml) grated orange rind

1/4 tsp (1 ml) salt

1 cup (250 ml) cold butter, cubed

3/4 cup (175 ml) packed brown sugar

Filling:

3 cups (750 ml) fresh blueberries

1/2 cup (125 ml) granulated sugar

1/3 cup (75 ml) orange juice

4 tsp (18 ml) cornstarch

Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes.  Whisk cornstarch with 2 tbsp (25ml) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute.  Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.

In large bowl, whisk together oats, flour, sugar, orange rind, and salt; with pastry blender, cut in butter in course crumbs.  Press half into 8 inch (2 L) square parchment paper-lined cake pan; spread with blueberry filling.  Sprinkle with remaining oat mixture, press lightly.

Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.

Carol’s Blueberry Buttermilk Muffins

2 1/2 cups flour

3/4 cup white sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp salt

zest of one orange

1 egg, lightly beaten

3/4 cup buttermilk

2/3 cup canola oil

1 tsp vanilla

2 cups blueberries

Preheat oven to 375°.  Spray muffin tins with a non-stick spray.

In a large measuring cup or bowl, whisk together the egg, buttermilk, oil and vanilla.  

In another bowl combine flour, sugar, baking powder, baking soda, salt and orange zest.  Gently fold in barriers.  With a rubber spoon, fold the wet ingredients into the dry ingredients and stir only until the both are combines.

 Do not over mix, as this will result in tough muffins. 

Fill each muffin tin almost full.

Bake until toothpick inserted comes out clean...about 15 to 20 minutes.

Enjoy!

Wendy’s Blueberry Cobbler

2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1/2 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon


DIRECTIONS:
Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Nadine’s Blueberry Cheesecake

1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

DIRECTIONS:
Heat oven to 300°F. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.

Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

 Megan’s Blueberry Spinach Salad

Ingredients:

1/2 cup vegetable oil

1/4 cup raspberry vinegar

2 teaspoons Dijon mustard

1 teaspoon sugar

1/2 teaspoon salt

1 (10 ounce) package fresh spinach, torn

1 (4 ounce) package blue cheese, crumbled

1 cup fresh blueberries

1/2 cup chopped pecans, toasted

Directions

In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.

Terry’s Blueberry Buckle

Batter:

1/4 cup butter, softened

3/4 cup sugar

2 eggs

1 teaspoon grated orange zest

1 teaspoon vanilla

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

2 cups fresh blueberries

Topping:

1/4 cup sugar

1/4 cup packed brown sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/4 cup butter, room temperature

Streusel topping:

In a small mixing bowl combine both sugars, flour, and cinnamon.  Using the back of a fork, cut in butter until mixture is crumbly.  Set aside.

Batter:

In large bowl, beat together sugar and butter until fluffy.  Beat in eggs one at a time, and beat in orange zest and vanilla.

In medium bowl combine flour, baking soda and salt.  Stir flour mixture and buttermilk alternately into egg mixture beginning and ending with flour mixture, stir in blueberries.

Spread batter unto greased 8 inch square baking dish, sprinkle evenly with streusel topping.  Bake at 375°F for 40 to 45 minutes, or until top springs back when lightly pressed in centre.

Joanne’s Wild Blueberry Biscotti

Ingredients:

1/3 cup whole almonds

1/3 cup shelled pistachio nuts

1/3 cup pine nuts

2 1/2 cups self-rising flour

1/2 cup sugar

1/2 tsp salt

1 tablespoon fennel seed

2/3 cup dried Wild Blueberries

2 eggs

2 1/2 tablespoons honey

1/2 tsp vanilla extract

3 drops almond extract

2 tsp orange flower water, optional

5 oz dark, semi-sweet or white chocolate

Preparation:

Preheat oven to 350°F. Place the almonds, pistachios and pine nuts on a baking sheet and toast in a preheated oven for 8-10 minutes to bring out their flavour. Allow to cool.

Measure the flour, sugar, fennel seed, salt and Wild Blueberries into a mixing bowl. Break the eggs into a bowl, mix in the honey, then add the vanilla extract, almond extract and orange flower water. Add this mixture to the dry ingredients and combine to form stiff dough.

Cut the dough in half and form two sausage lengths. Flatten shapes slightly, transfer to baking sheet and bake in preheated oven for 25 minutes. Allow to cool overnight, slice thinly with a bread knife, lay slices out onto a baking sheet and dry in preheated oven 300°F for 35 minutes. Allow to cool and store in an air-tight container.

Finish by dipping Wild Blueberry Biscotti in dark, semi-sweet or white chocolate and set to dry on greaseproof paper. Makes 48 biscuits.

June’s Wild Blueberry Vinaigrette

Ingredients

1/2 cup olive oil

1/4 cup red wine or cider vinegar

2 tablespoons balsamic vinegar

1 clove garlic minced

2 teaspoons prepared mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup Wild Blueberries fresh or frozen (thawed)

Preparation

Combine all ingredients except Wild Blueberries in a jar and shake until thoroughly blended. Or whisk thoroughly in a bowl. Add Wild Blueberries. Store in refrigerator. Makes 1 1/2 cups.

Pat’s Wild Blueberry Chicken Breast

Ingredients

1/2 teaspoon Cajun spices (add more to taste)

4 halves boneless, skinless chicken breasts

3 cloves garlic, finely chopped

1 medium onion, finely chopped

2 teaspoons olive oil

1/3 cup red wine

2 cups Wild Blueberries

1 teaspoon grated lemon rind

1/4 teaspoon salt (optional)

Preparation

Dust chicken breasts with Cajun spices. Sauté in olive oil until brown and almost cooked through, about 7 to 10 minutes. (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm. In same pan, sauté garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan. Add red wine and cook down until most of the liquid is evaporated. Add Wild Blueberries, lemon rind and salt. Simmer for 5 minutes (if blueberries are frozen, simmer until berries are heated through).  Add salt and pepper to taste. Let sit for 5 minutes, heat off, for flavours to blend. Spoon over chicken breasts and serve. Serves 4

 Carla’s Fruit Pizza

Ingredients:

1 flour tortilla (6 inch)

1 Tbsp. Smooth Peanut Butter

1/4 cup sliced strawberries

1/4 cup  blueberries

1/2 tsp. icing sugar

Spread tortilla with peanut butter.

Top with fruit; sprinkle with sugar.

Cut into wedges to serve.

Kelly’s Lemon Blueberry Smoothie

Ingredients

1 (8 ounce) container blueberry non-fat yogurt

1 1/2 cups skim milk

1 cup ice cubes

1 cup fresh blueberries

1 cup fresh strawberries

1 teaspoon powdered lemonade mix

Directions

Place yogurt, milk, ice cubes, blueberries, strawberries, and lemonade mix in a blender. Pulse until smooth and creamy.

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